Crepe Day

Do you like your pancakes thin in the morning? Do you prefer your desserts lighter and less dense? Or do you like the idea of being able to combine something sweet (i.e. a crepe) with something savory (maybe ham and cheese?) … well then, crepes are for YOU! And it’s super simple, here are some tricks I learned …

1. Use butter. Lots of it, Julia Child style. No oil, no Pam, just buutahh.

2. Flat pan, preferably not nonstick (according to the chef), but I think nonstick is okay, just don’t forget to use #1.

3. Just like pancakes the first couple don’t come out right. The pan needs to be seasoned, the right temperature, and it might take you a crepe or two to get warmed up.

4. Chocolate crepes don’t taste good. Correction they don’t really taste like anything. A better bet would be to take a regular crepe and just add chocolate or Nutella inside.

5. Classically a crepe should have no coloring and still taste “raw.” Americans prefer the color to be a little brown and crispier. I agree with the latter.

6. When plating them (not serving them from a cart, although that’s good too) reheat the crepe and DO NOT place the ice cream directly near the hot crepe, it’s poor presentation skill to have the ice cream melt before it gets to the customer.

7. Recipe will be modified and posted soon!